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Lec: 39 Food Micro - Coggle Diagram

- - - - syringae
        
        T3SS
    - - produce cellulases
        
        digest cellulose cell wall
  - - - Aspergillus
        
        aflatoxin
      - Penicillium
    - - Rhizopus
      - Botrytis
  - - - produce superantigen toxin
        
        in gut
      - can't be heat inactivated
      - often from skin
        
        potato salad
    - - prod endospores
        
        grow if have sugar to grow on
      - inhabit grain products
        
        only can attack once cooked
        
        put away if leftover
  - - - eggs & poultry
      - dysentary
      - Typhoid
    - - dysentary
        
        poultry
      - can cause autoimmune disease
    - - meningitis
      - fetal still birth
      - hot dog &soft cheese
      - E. coli O157
        
        meats
        
        ground beef
        
        lettuce
        
        H.U.S
        
        Hemolytic Uremic Syndrome
        
        produce toxin that destroy RBC
        
        liver damage
    - - sushi
- - - - on veg normally
        
        add salt brine
        
        lac acid bac grow but patho don't grow
    - - Thermophillic fermentation
        
        grown at 45 C
        
        S. thermophilus grow
        
        produce acid for preservation
        
        Pathogen don't
    - - Pasteurize milk
      - Acid from fermentation prevent microbe growth
      - Curds salted or cooked
      - Secondary cultures apply flavor
    - - use e- from NADH (becomes NAD +)
    - - Meat :red_cross: sugar to ferment
        
        sugar added
      - salt & nitrite preserve
      - smoke to kill lactic acid bac
      - allow ferment for a few days
    - - Surstromming
        
        Salt added
  - - - sugar to alcohol to acetic acid
        
        acetobacter
        
        oxidize alc aerobically
    - - bakers yeast
        
        CO2 trapped in gluten cause bread to rise
    - - grain to sugar to alcohol
        
        extract sugar from grain by malting then mashing
    - - fruits sugars to alcohol
        
        crushed fruit = must
        
        ferment with skins = red
        
        filter skin before ferment = white
      - sulfite added to prevent acedobacter
  - - - 18 % salt brine
- - - - Most Bac need high Aw to grow
      - Fungi cause of spoilage in food w/ fungi
  - - - Add salt or sugar
      - Brining
        
        Salt permeating food
      - Smoking
    - - Make food low or high pH
      - Most don't grow below pH 4.8
      - combined with boiling water for canning
      - pink slime
        
        alkaline pH
    - - Keep temp low or high
        
        Low (-20)
        
        Not killing, stop growth
      - Bac can grow at frige temp
      - cook temp above 70 C kill most pathogen
    - - Prevent anaerobic spoilage
        
        Botulism
      - Thick stew can create anaerobic environment
      - Dehydrator
        
        if not uniform and thinly sliced, can cause anaerobic zones
    - - shels
      - rinds
      - lysozyme
        
        egg whites
        
        antimicrobial
      - artificial
        
        Pathogen Reduction Treatment
        
        Chlorinated chicken
        
        ListShield Phage cocktail
        
        Phage for contamination detection
        
        florescence tagged